Joes Carmalised Sprout and Bacon Fettucini

Joes Carmalised Sprout and Bacon Fettucini



  • 4 slices thick-cut bacon chopped
  • 1 tablespoon olive oil
  • 15-20 large brussels sprouts stems removed and sliced
  • 1 clove garlic minced or grated
  • 1/4 teaspoons sea salt
  • 2 tablespoons brown sugar
  • 1/3 cup chopped pecans or walnuts



  • 400g dried fettuccine
  • 50g Connacht Gold Garlic and Herb butter
  • 200 ml of Connacht Gold Cream
  • 200g mascarpone cheese
  • 200g grated parmesan cheese plus more for serving
  • Chopped fresh parsley
  • Pinch crushed red pepper flakes
  • 10g Connacht Gold Sea Salt Butter
  • Pinch of  nutmeg


Step 1

Bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside.

Step 2

Heat a large pan with high over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add 1 tablespoon rapeseed oil over high heat. Add garlic and sauté for 30 seconds. Add the brussels sprouts in a single layer and sprinkle with brown sugar and add the Connacht gold sea salt butter. Let sit 1 minute and stir. Continue to sauté for another 4-5 minutes, until bright green and tender. Now add the pecans and cook another 3-5 minutes. Remove everything from the pan and carefully wipe the pan clean.

Step 3

To the same pan add the Connacht gold garlic and herb butter, Connacht gold cream and mascarpone cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the parmesan, parsley, crushed red pepper, nutmeg, whisking until the cheese has melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta and brussels sprouts to the sauce and toss well, cook another 1-2 minutes to warm through. Serve immediately with fresh parmesan.

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